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Hai Di Lao Hot Pot (Yutang Shopping Center Branch)

Hot pot · ⭐ 4.7

Youtang Shopping Center East Minor Entrance, 5th Floor, Unit 501-509, Sanfeng Road

Dishes

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  8-Second Chewy Bean Curd Skin

  8-second chewy oil tofu skin is a dish made primarily with oil tofu skin, quickly blanched and stir-fried with葱姜蒜, chili, and other seasonings. Cooking emphasizes precise heat control to maintain elasticity and texture.
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  Cheese Fish Fillet

  Cheese fish fillets are made with fresh fish fillets, lightly coated in flour or starch, then pan-fried until golden brown. A melted cheese sauce is poured over the fish, resulting in a crispy exterior and tender, flavorful interior with rich cheese aroma. During preparation, small amounts of garlic and onion are typically added to enhance the flavor.
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  Small Fried Dough Stick

  Little oil sticks are a classic Chinese snack made from flour through processes such as kneading, fermentation, rolling, cutting, and deep-frying. They have a golden, crispy exterior and a hollow interior, offering a deliciously crunchy texture. They can be enjoyed as a breakfast item with soy milk or as a small treat during afternoon tea.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Signature Shrimp Dumplings

  Our signature shrimp paste is made from fresh shrimp, finely chopped and mixed with an appropriate amount of starch, egg white, and other ingredients until smooth. It is then shaped using specific techniques and tools, and finally cooked with a specially prepared sauce.
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  Stir-fried Duck Blood with Spicy Sauce

  Lao Pai Sheng Ya Xue is a unique dish made primarily with fresh duck blood, combined with various spices and seasonings. The duck blood is carefully processed to achieve a tender texture, then served with a specially crafted Lao Pai sauce, resulting in a delicious and nutritious meal.
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  Crispy Beef Tripe with Spicy Sauce

  Lao Pai Crispy Tripe is a dish made from selected beef tripe. The tripe is carefully processed to maintain its tender texture, then marinated with a specially crafted seasoning to enhance flavor. Finally, it is quickly cooked to achieve a perfect balance of crispy exterior and tender interior.
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  Spicy Sliding Beef with Noodles

  Lao Pai Spicy Tender Beef: Tender beef slices are marinated with a secret spicy and numbing seasoning. During cooking, the marinated beef is quickly stir-fried to retain its tenderness, delivering a rich, spicy, and fragrant flavor—a classic Sichuan dish that excels in color, aroma, and taste.
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  Spicy Mala Oil Hot Pot Base

  A spicy麻 (ma) and numbing hot pot base made by simmering beef tallow and clear oil with fermented broad bean paste, Sichuan peppercorns, chili peppers, ginger, garlic, and green onions. Key ingredients include beef tallow, clear oil, dried chilies, Sichuan peppercorns, broad bean paste, ginger slices, garlic cloves, and green onion segments. Heated to release aroma, then boiled with water for a rich, numbing-spicy flavor.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Tomato Hot Pot Base

  The tomato broth is primarily made with fresh tomatoes, carefully simmered to create a richly sour-sweet flavor. Combined with various spices and a secret recipe, the broth becomes more flavorful and layered.

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